Results 1 to 10 of about 26,578 (268)

Organophosphate Insecticide Half‐Lives in Foods Fermented With Lactic Acid Bacteria

Food Frontiers, Volume 7, Issue 3, May 2026.
Organophosphate insecticides are widely used on food crops, leaving residues that may present concerns for human health. During controlled fermentations with lactic acid bacteria, such as Lactiplantibacillus plantarum subsp. plantarum, Lactobacillus delbrueckii subsp.
Julia Steenkamp, Graham Hepworth, Kate Howell   +2 more
wiley   +1 more source

Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications

AIMS Microbiology
Inflammation and oxidative stress are implicated in several chronic disorders, while healthy foods and especially fermented beverages and those containing probiotics can provide anti-inflammatory and antioxidant protection against such manifestations and
Dimitra Papadopoulou, Vasiliki Chrysikopoulou, Aikaterini Rampaouni, A. Tsoupras   +3 more
semanticscholar   +1 more source

Targeting of Gut Microbiota by Bioactive Peptides for the Improvement of Metabolic Diseases: A Review

Food Frontiers, Volume 7, Issue 3, May 2026.
Bioactive peptides (BPs) derived from dietary proteins modulate the gut microbiotametabolism axis by reshaping microbial composition and regulating key metabolites, including short‐chain fatty acids. BPs also enhance intestinal barrier integrity and immune homeostasis, thereby reducing inflammation.
Jiao Li, Yongchao Chen, Zhihua Li, Gang Liu, Hongmei Jiang, Jun Fang, Sujuan Ding   +6 more
wiley   +1 more source

Determination of Some Quality Criteria of the Kefir Produced with Molasses and Plum

Turkish Journal of Agriculture: Food Science and Technology, 2014
The aim of this study is to determine the quality characteristics of kefir by developing different flavours in order to increase its consumption. Plum (10%) and molasses (7.5%) which are rich in phenolic contents are used to produce kefir in different ...
Tuğba Kök Taş, Erkut İlay, Ayla Öker   +2 more
doaj   +1 more source

Study Mikrobiologis Kefir dengan Waktu Simpan Berbeda [PDF]

, 2015
Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis kefir dengan waktu simpan sampai 12 haridengan bakteri asam laktat yang stabil. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan limaperlakuan dan setiap perlakuan terdiri ...
Hartawan, M. (M), Lindawati, S. A. (S), Sriyani, N. L. (N), Suranjaya, I. G. (I)   +3 more
core  

Effect of Mentha piperita Essential Oil and Its Nanoemulsion on Microbial Growth, Physicochemical, and Organoleptic Properties of Mango Yogurt During Refrigerated Storage

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Schematic illustration of “The effects of Mentha piperita essential oil and its nanoemulsion on microbial inhibition and quality preservation of mango yogurt during refrigerated storage”. ABSTRACT Fruit yogurts are more susceptible to microbial contamination than plain yogurts due to the incorporation of fruit ingredients, increasing the need for ...
Fatemeh Chehri, Nafiseh Davati, Mostafa Karami   +2 more
wiley   +1 more source

Fermented Dairy Products as Modulators of the Gut Microbiome: Greek Yogurt as a Model System

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Greek yogurt containing five defined bacterial strains (L. bulgaricus, S. thermophilus, L. acidophilus, B. lactis, and L. rhamnosus) delivers live cultures to the intestinal epithelium, where they interact with tight junctions, mucus, and villi. These microbes produce short‐chain fatty acids (SCFAs), acetate, propionate, and butyrate that contribute to
Jason Dichter
wiley   +1 more source

PEMBUATAN WATER KEFIR AIR KELAPA DENGAN FARIASI KONSENTRASI BIBIT KEFIR DAN LAMA FERMENTASI [PDF]

, 2018
Water Kefir atau kefir air merupakan minuman fermentasi yang dibuat dengan menggunakan cairan manis sebagai substrat dan juga penambahan bibit kefir air. Salah satu substrat yang dapat digunakan yaitu air kelapa karena air kelapa mengandung fruktosa yang
YAUMIL KHAIRIAH
core  

Modulation of the Gut–Lung Axis by Water Kefir and Kefiran and Their Impact on Toll-like Receptor 3-Mediated Respiratory Immunity

Biomolecules
The beneficial effect of milk kefir on respiratory heath has been previously demonstrated; however, water kefir and kefiran in the context of respiratory viral infections have not been investigated.
S. Dentice Maidana, Julio Nicolás Argañaraz Aybar, L. Albarracín, Yoshiya Imamura, Luciano Arellano-Arriagada, Fu Namai, Y. Suda, Keita Nishiyama, J. Villena, Haruki Kitazawa   +9 more
semanticscholar   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku, Rakesh Kumar Bachheti, Vikas Rana, Gyanesh Joshi, Archana Bachheti, D. P. Pandey   +5 more
wiley   +1 more source